Fast Guide to Homemade Extraordinary [Japanese style] Chicken Thigh Stewed with Minced Daikon Radish
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To make an unforgettable [Japanese style] Chicken Thigh Stewed with Minced Daikon Radish, here are the ingridients required:
- Provide 150-200 g of Chicken thigh.
- Use 1/4 of Minced Daikon radish (Don't drain the juice! You'll need it!).
- Get 1/2 tablespoons of Sugar.
- Get 2 tablespoons of Soy Sauce.
- Get 1 pinch of Salt.
- You need 20 cc of Rice vineger.
- You need 4-5 stalks of Green onion.
After readying the ingridients, now you are ready to cook your appetizing [Japanese style] Chicken Thigh Stewed with Minced Daikon Radish by following the procedures on this section:
- Mix minced Daikon, sugar, soy sauce, salt and vinegar. (I use Vitamix blender to mince Daikon and mix them.).
- Wipe chicken, sprincle 1-2 pinch of salt onto it. You can cut the chicken into smaller pieces..
- Pan fry the chicken (skin side down first). When the skin side become well cooked and browned (do not burn), flip upside down..
- Pour Daikon mix onto the chicken and stew until the chicken become well-cooked..
- Place the chicken and Daikon on plates or bowls. Put chopped green onion on top of it..
- Enjoy!.
Slice the shimeji and shiitake mushrooms. Peel garlic and ginger, grate, and set aside. Tagged: daikon, daikon radish, korean food, korean ingredients, Korean radish. Do you know why daikon radishes are cut into big chunks when cooking Korean braised beef short ribs? Add daikon and chicken and sauté over high heat.
Recipe : [Japanese style] Chicken Thigh Stewed with Minced Daikon Radish
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step by step to make [Japanese style] Chicken Thigh Stewed with Minced Daikon Radish
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